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Roasted Red Pepper Hummus

Total Time

Prep: 30 min. + standing

Makes

3 cups

My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, KS
Roasted Red Pepper Hummus Recipe photo by Taste of Home

Ingredients

  • 2 large sweet red peppers
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 1-1/4 teaspoons salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Optional: Fresh vegetables, pita bread or assorted crackers

Directions

  1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
  3. Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

Nutrition Facts

1/4 cup: 113 calories, 5g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic exchanges: 1 starch, 1 fat.

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